Name: Gluten-Free Pumpkin Muffins with Streusel Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 3/4 cup coconut sugar; 1/4 cup + 2 Tbsp. melted coconut oil; 1/4 cup + 2 Tbsp. almond butter (or nut butter of your choice); 3 eggs, beaten; 1 and 1/2 cups pumpkin puree; 1 and 1/2 tsp. vanilla extract; 1/2 cup + 1 Tbsp. almond flour; 1/4 cup+ 2 Tbsp. coconut flour; 3/4 tsp. baking powder; 3/4 tsp. baking soda; 1 and 1/2 tsp. pumpkin pie spice; 1 pinch sea salt; 3/4 cup chopped pecans; 3 Tbsp. almond flour; 1 and 1/2 Tbsp. coconut sugar; 1 and 1/2 Tbsp. coconut oil

Gluten-Free Pumpkin Muffins with Streusel Topping

Healthy grain-free and gluten-free pumpkin muffins are moist and easy to make. The streusel topping takes them to the next level.

Author: Allie Doran
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: about 8 muffins
Category: Breakfast/Dessert
Method: Baking
Cuisine: American

Ingredients

For the muffins:

3/4 cup coconut sugar
1/4 cup + 2 Tbsp. melted coconut oil
1/4 cup + 2 Tbsp. almond butter (or nut butter of your choice)
3 eggs, beaten
1 and 1/2 cups pumpkin puree
1 and 1/2 tsp. vanilla extract
1/2 cup + 1 Tbsp. almond flour
1/4 cup+ 2 Tbsp. coconut flour
3/4 tsp. baking powder
3/4 tsp. baking soda
1 and 1/2 tsp. pumpkin pie spice
1 pinch sea salt

For the crumble:

3/4 cup chopped pecans
3 Tbsp. almond flour
1 and 1/2 Tbsp. coconut sugar
1 and 1/2 Tbsp. coconut oil

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Instructions

Preheat the oven to 350F.
Mix together the coconut sugar, coconut oil, almond butter, beaten eggs, pumpkin, and vanilla extract well.
Stir in the almond flour, coconut flour, baking powder, baking soda, pumpkin pie spice, and sea salt. Incorporate well.
Pour the batter evenly between lined muffin tins.
Slide the muffin tin in the oven and set the timer for 10 minutes.
Mix together the crumble ingredients and one the muffins have baked for 10 minutes, sprinkle over the tops of the muffins.
Return the muffins to the oven and cook for 15-20 minutes, or until the muffins spring back a bit when touched.
Cool in the muffin tins for at leat 15 minutes before removing and cooling further or eating.

Nutrition

Serving Size: 1 muffin
Calories: 249
Sugar: 21 g
Sodium: 227 mg
Fat: 23 g
Saturated Fat: 5 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 3 g
Protein: 6 g
Cholesterol: 70 mg

Find it online: https://www.missallieskitchen.com/gluten-free-pumpkin-muffins/